Thursday, June 14, 2012

I am flipping out about this dip.

So, I got this sheet of coupons in the mail for our local butcher shop.  One of them was for a free container of queso dip when you spend $10 or more.  I am in there at least once a week and always spend more than $10 (oh meat, you're so expensive), so I decided to redeem that bad boy.

Queso, to me, means a hot cheesy dip for tortilla chips.  When I asked the butcher how to reheat the stuff, he looked at me a little weird and said, " eat it cold."  Cold queso?  Whaaa?  My world is upside down!

I got home, broke out some chips, and oh. mah. goodness.  So, so good.  I knew I had to figure out how to make it, because I needed it in my life, but also didn't want to pay $6.99/lb.

I Googled around and didn't find anything that was *exactly* right.  I ended up mish-mashing a few recipes together, and I think it's pretty close to the original.  It's still not queso-y to me, so I've come up with a new name.

Flippin' Fantastic Nacho Dip

8oz cream cheese, softened
16oz sour cream
1.25oz of your favorite taco seasoning (homemade or store bought!)
1 packet of dehydrated vegetable soup mix (I have yet to find a homemade alternative for this, so I used Lipton's.  Anyone?)
1c of your favorite salsa (home canned by my parents, in this case)
1/2c shredded cheddar cheese

Blend together all ingredients until smooth.  Refrigerate overnight.  Done.

I realize it doesn't look like much in the photo.  If you were taking it to a picnic or having people over, you could definitely pretty it up by sprinkling the cheese on top and maybe adding a few green onions.

1 comment:

  1. That looks fantastic! And easy enough for even me, the cooking dunce, to try!